Kumquat Chicken Recipe

Kumquat Chicken Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
4 ounce: Neufchatel cheese, softened
3/4 tsp: Dried whole tarragon, divide
8: Chicken breasts,
1: Egg white,
1/4 cup: Water, divided
1/3 cup: Fine, dry breadcrumbs
2 tbsp: Toasted wheat germ,
1 1/2 cup: Unsweetened orange juice,
1 tbsp: Sugar,
1 Clove: garlic, halved
1 tsp: Cornstarch,
2 tbsp: White wine vinegar,
1 1/2 tbsp: Orange-flavored liqueur,
1 1/2 cup: Sliced kumquats divided,

Directions:

Bone, cut in half, and skin the chicken breasts. Note:
It will take about 20 kumquats to make 1 1/2 cups.
Combine cheese & 1/2 tsp tarragon; set aside. Flatten
chicken to 1/4 inch thickness; spread cheese mixture
evenly on each piece of chicken; roll up, tuck in
sides; pick. Combine egg & 2 Tbsp water in a small
bowl; stir. Combine breadcrumbs & wheat germ in a
shallow dish. Dip each roll in egg white mix; dredge
in bread crumb mix. Place in a 12x8x2 inch baking dish
coated with cooking spray. Bake at 400 for 30 min. Set
aside; keep warm. Combine juice, sugar, and garlic in
a small saucepan; boil. Cook 6 minutes or until
reduced to 1 cup. Combine 2 Tbsp water & cornstarch;
stir. Add to juice mix, stir. Add 1/4 tsp tarragon,
vinegar, liqueur & 1 cup kumquats; simmer 5-min or
until kumquats are tender, stirring constantly, remove
& discard garlic. Remove wood picks & serve with
sauce. Garnish with additional kumquats.


Source from luhu.jp